Recently I’ve gotten a bunch of suggestions to create some videos around what we do at Casa SaltShaker. It’s a bit of a logistical nightmare – during the day, while prepping, I’m solo, which means I also need to do whatever camera or video work is going to happen. During the dinners themselves, we’re just a bit busy being hospitable and putting plates of food together to do much more. But I thought I’d give a try at a basic video – down the line there might be something else – we’ve been talking about capturing the online “competitions”. We shall see. For the moment, take this as a one-off short video of dinner preparations… it’s a mix of mostly photos and a few short clips, but it added both close to an hour to my preparation time, and another hour plus of figuring out how to put the video together. But it was an interesting exercise.
And, the menu:
Roasted Beet & Leek Salad with toasted pistachios, blue cheese mousse, and watercress vinaigrette
Butternut Squash Soup with parsley, sage, rosemary and thyme; salted yogurt, togaroshi oil
Causa of Braised Humboldt Squid (jibia) and Sand Perch (salmon blanco), spicy avocado and piquillo purees
Spicy Braised Pork Flank (basically, adobo de chancho) with charred eggplant puree, roasted cherry tomatoes, steamed papalisas and fresh peas
King Kong – a reinterpretation of the classic Peruvian treat – here with banana and peanut butter base, pineapple cheesecake, quince paste, spiced peanut crumble, sea salt caramel
[…] piquillo pepper puree, salad of red onion, green onion, and yellow chilies. Mostly a replating of a previous dish. And, for a couple of vegetarian guests, a palm heart […]